Recipe - Blueberry Cornmeal Muffins

1 cup Flour
2/3 cup Yellow cornmeal
1/3 cup Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
2 lg Eggs
1 cup Sour cream
One fourth cup Salad oil
1 cup Blueberries fresh; frozen or
canned & drained

Preheat oven to 400øF, prepare pans. Combine flour, cornmeal, sugar, baking
powder, soda & salt. Beat eggs with sour cream until blended, beat in oil.
Add dry mix to wet mix until just combined adding blueberries with the last
few stirs. Spoon batter into pans & bake for 1820 mins or until lightly
browned. Makes 12. 189 calories per muffin. Recipe courtesy of Sunset
Magazine July 1988 (USA).

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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